Partilhar
Alentejo Açorda with Cod and Poached Egg
Alentejo açorda with cod and poached egg is the dish that best defines the soul of Alentejo: simple, humble, and deeply aromatic. Made with stale bread, hot water, garlic, coriander, and fresh olive oil, it reflects the wisdom of a cuisine that transforms little into something extraordinary. The cod and poached egg complete the flavour profile, and Herdade do Estacal's Antão Vaz, with its freshness and notes of white fruit, makes the ideal pairing for this rustic dish.
Serves: 4 people
Preparation: 10 minutes
Cooking: 15 minutes
Total time: approximately 25 minutes
Ingredients for Alentejo açorda with cod
- 4 small portions of soaked cod
- 1 day-old Alentejo bread (stale, cut into thin slices)
- 4 cloves of garlic
- 1 generous bunch of fresh coriander
- 4 eggs
- 1 dl of Herdade do Estacal extra virgin olive oil
- Coarse salt to taste
- Boiling water to taste
How to make Alentejo açorda with cod
- Cook the cod. Cook the cod in water for 5 minutes. Remove, flake, and set aside the cooking water.
- Prepare the aromatic paste. Crush the garlic and coriander with coarse salt in a mortar until you get an aromatic paste.
- Make the broth. Add the paste to the hot cod cooking water and let it boil for 2 minutes.
- Poach the eggs. Poach the eggs in this broth and carefully remove them. Set aside.
- Assemble the açorda. Place the sliced bread in a terrine and pour the boiling broth over it. Let the bread absorb the broth for 1 to 2 minutes.
- Serve. Arrange the flaked cod and poached egg on top. Drizzle generously with extra virgin olive oil and serve immediately.
Tips for a perfect açorda
The secret is in the bread — it should be Alentejo bread, day-old, firm enough to absorb the broth without falling apart completely. Always use fresh and abundant coriander: they are the soul of this recipe. Serve immediately, piping hot.
The role of olive oil in this recipe
Herdade do Estacal's extra virgin olive oil is the element that binds all the flavours together. Drizzle generously at the end — it's what gives shine, aroma, and depth to the açorda.
Wine pairing for Alentejo açorda
We suggest Herdade do Estacal's Antão Vaz, served at 10–11 °C. Its balanced acidity cuts through the olive oil and enhances the aroma of the coriander and the delicate flavour of the cod.
Indicative nutritional information
Per serving (1 person):
- Energy: 450 – 550 kcal
- Protein: 28 – 35 g
- Total fat: 18 – 25 g
- of which saturated: 3 – 6 g
- Carbohydrates: 40 – 55 g
- Sugars: 2 – 4 g
- Fibre: 3 – 5 g
- Salt: 2.5 – 3.5 g
The values presented are estimates calculated based on the indicated quantities and may vary according to the ingredients used. This information is provided for guidance only.
Bring this Alentejo tradition to your table
Prepare this recipe with Herdade do Estacal's extra virgin olive oil and also discover our Stewed Hare and Alentejo-Style Partridge.
Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo" (At the Table with Alentejo), maintaining the original methods and ingredients.
Sources: Maria de Lourdes Modesto, Traditional Portuguese Cuisine; Florbela Ribeiro, Flavours of Alentejo; Regional Museum of Beja, Traditional Alentejo Recipe Book.
